STRUCTURE AND PROPERTIES 'NATURAL FOODS

The objectives of the course are the following:
1. to show that thermodynamics is the foundation for understanding the main machinery related to food stability;
2. to give an outline of colloidal chemistry and relate its principles to structural and functional properties of food;
3. to develop the ability to characterize food materials with a multi-dimensional and multi-analytical approach;
4. to develop the ability to understand the effect of formulation and process on the physico-chemical and functional properties of food materials.